Rhubarb and Almond Tartlets

Ingredients List

2 Sticks Red Rhubarb

16 fl Stock Syrup

3 oz Butter

3 oz Sugar

3 oz Ground almonds

10 fl Whipping cream, whipped

Directions

TO DECORATE Raspberries, Strawberies -grapes and mint sprigs

Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths,poach in syrup for about 12 minutes, until slightly soft. Drain and cool.Meanwhile in a bowl, blend butter, sugar and almonds. Grease sixteen pattytins. Put 1 Teaspoon of mixture into each tin. Bake for 10 minutes untilgolden. Cool in tins but remove before they set. To serve, fill each casewith rhubarb, top with cream. Decorate with any remaining rhubarb, or fruitand mint sprigs.